1. Shred the vegetables so they are ready to go when you need them. Cut Cabbage in half, remove the core, and then finely shred the leaves. Peel the Carrots, then use a cheese grater to shred them (1 cup shredded). Slice the Green Onions. Mince the Garlic Cloves. Peel a knob of Ginger using either a vegetable peeler or by scraping with the side of a spoon, then grate it using a small-holed cheese grater.

2. Heat a large skillet over medium heat. Once hot add the Oil, Ground Beef, Garlic, Ginger, and a pinch of Salt and Pepper. Cook the Beef until browned (about five minutes).

3. Add the Cabbage and Carrots to the skillet and continue to stir and cook until the cabbage is slightly wilted (or fully wilted, if you prefer). Stir in the Bragg's Aminos and the Green Onions. Top with 1/2 Avocado and a drizzle of Sriracha if you like, then serve.

Place the Chicken on a plate and season with Salt and Pepper. On another plate, mix Almond Flour, Coconut Flour, Salt, Onion or Garlic Powder, and Lemon Zest and then set aside. On a 3rdplate, crack the Egg and whisk it to spread it out on the plate. Place a large skillet over medium high heat and add oil to the pan. Dip the Chicken in the Egg to coat, then toss in the flour mixture to coat. Place Breaded Chicken Breasts in the pan and cook 4-6 minutes (covered) per side until cooked through.

Remove Chicken from the pan and set aside. Add Lemon Juice, Chicken Broth, and Capers to the pan and bring to a boil then simmer for 5 minutes. Season to taste with Salt & Pepper. Add GHEE to the pan and whisk to combine. Add Chicken back to the pan and coat with sauce. Serve and garnish with Parsley.

Put the dried Cauliflower into a large Ziploc bag with about half the dressing and let Cauliflower marinate in the fridge, preferably for 4-6 hours or as long as all day. (Minimum marinating time is 2-3 hours if you don’t plan far enough ahead.) When you’re ready to assemble the salad, slice the salami, Provolone, and drained red peppers into strips, slice mushrooms, and drain olives and cut in half. Measure out the capers.

Put the marinated cauliflower in a large bowl and toss with the salami strips, Provolone strips, red pepper strips, sliced mushrooms, olives, and capers. Add more dressing until the salad is as moist as you prefer. (You may not want all the dressing.) Season to taste with salt and fresh-ground black pepper and serve.

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~Option 3: Peanut Butter Fat Bombs

INGREDIENTS:

-2 Tbsp. Coconut Oil

-2 Tbsp. Butter or GHEE

-4 Tbsp. Peanut Butter (you also could do Almond or Macadamia Nut Butter)

-5-10 Drops Liquid Stevia

DIRECTIONS:

1. Melt together Oil and Butter, and then add all other ingredients.

2. Pour into ice cube trays and freeze for at least 30 minutes.

❊ Men: 2 Fat Bombs

❊ Women: 1 Fat Bomb

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✧Roasted Tomatoes

INGREDIENTS:

-1 Whole Heirloom or Hot House Tomato

-1-2 Hardboiled Eggs

-Cheese of your choice

-1 Avocado

-Pepperonis

-Salt & Pepper, to taste

-Handful of Thyme

-Handful of Chives

DIRECTIONS:

1. Preheat oven to 350.

2. Place desired amount of Eggs in a pot and cover with water. Let boil on high for 10 minutes. Remove from heat and run cold water over the Eggs. Peel.

3. Slice Tomatoes, Eggs, Cheese, and Avocado.

4. Cover a baking sheet with foil.

5. Place the Tomatoes on the foil.

6. Place a 'small' amount of Cheese on each Tomato. (The cheese will spread quite a bit when melted)

7. From here, get creative with what you put on each Tomato using the above ingredients.

6. Their are options here. You could take them off the parchment paper and hand mold OR set up a station with 2 glasses and a ladle on top of the 2 glasses and fold Cheese across the ladle and let cool. ENJOY!

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✢Baked Spaghetti

INGREDIENTS:

-1lb Ground Beef

-4 Cups Spaghetti Squash (cooked)

-1 Jar Raos Marinara Sauce

-1.5 Cups Shredded Parmesan Cheese

-3.5 Cups Low Moisture Mozzarella Cheese

-1 Tsp. Chili Powder

-1/2 Tsp. Oregano

-2 Garlic Cloves

-1 Large Egg

DIRECTIONS:

Preheat oven to 350.

Slice Spaghetti Squash in ½ and cook in the microwave for 5-10 minutes (until you can easily scrape everything out).

After you scrape the insides out, remove the seeds and cook for another 5-10 minutes.

In a bowl combine the Egg, Oregano, Chili Powder, and Garlic. Whisk until well blended.

Place Ground Beef in the bowl and fold in the Egg Mixture.

Roll Ground Beef into Meatballs and cook in a large frying pan for 3-5 minutes per side.

Place Pasta Sauce in a pot and heat.

Spray a 9x13 pan and coat well.

Spread Spaghetti Squash on the bottom of the pan, then spread meatballs out evenly.

Cover with Parmesan Cheese, then Sauce, then top with Mozzarella Cheese.

2. Melt Butter or GHEE in a large skillet over medium heat. Add in Spinach, Vinegar, Chili Flakes, Garlic, and 1/2 of the Sea Salt and Black Pepper. Mix to combine, then cover for 2 minutes. Remove cover, stir Ingredients and continue cooking on the stovetop for 3 minutes.

3. Place Salmon fillets in a casserole dish and season with remaining Salt and Pepper. Divide the cooked Spinach between the Salmon, covering and shaping over the top of each fillet.

4. Bake for 15 minutes or until Salmon is thoroughly cooked.

*Serving Size: Guys: 6oz Florentine; Girls: 3oz Florentine

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✢ Chorizo Zucchini Stir Fry

INGREDIENTS:

-2 Large Zucchini

-1lb Ground Chorizo or Ground Meat of your choice

-1 Bell Pepper finely chopped

-1 Tsp. Sea Salt plus more to taste

-1/2 Tsp. freshly Ground Black Pepper plus more to taste

-1 Large Avocado

-Salsa of your choice

DIRECTIONS:

Dice Zucchini and Pepper.

Over medium heat, saute the Ground Meat for 5 minutes.

Add in the Veggies and saute all ingredients for an additional 5 minutes.